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Pulled Chicken

ferd66

Fire Starter
66
11
Joined May 28, 2013
Over the weekend, I smoked up about 14 leg quarters for a little get together.  I had a few left and wanted to shred them for a little pulled chicken.  As you all know, when you smoke chicken, the skin is always rubbery at best. But it is what holds the most smokey goodness. After removing the skin, I shredded the meat from the chicken. Then diced the skin and cooked it with 3 slices of bacon until it was crisp. Crumbled the bacon and skin and mixed it with the pulled chicken...and a little home-made bbq sauce.  The results were quite good.  

Next time I may leave out the bbq sauce and make some easy chicken, bacon and ranch sandwiches.  And yes...Q-view next time too.
 

duffman

Smoking Fanatic
498
38
Joined Jul 15, 2010
Sounds great and like a good idea. I might try this next time I have some leftover chicken. 
 

redneck69

Smoking Fanatic
573
17
Joined Oct 26, 2010
if you smoke the chicken at a higher heat..300-350..some will even say a bit higher ....you should get a crisp skin...just keep a close eye on internal temp so you don't dry the meat out 
 

ferd66

Fire Starter
66
11
Joined May 28, 2013
 
if you smoke the chicken at a higher heat..300-350..some will even say a bit higher ....you should get a crisp skin...just keep a close eye on internal temp so you don't dry the meat out 
Depending on how I plan to serve it, I usually finish chicken on my grill to crisp the skin.  These last 4 leg quarters didn't quite fit on the grill with the rest and I was pressed for time.  I finished the above process later that night.
 

redneck69

Smoking Fanatic
573
17
Joined Oct 26, 2010
 
Depending on how I plan to serve it, I usually finish chicken on my grill to crisp the skin.  These last 4 leg quarters didn't quite fit on the grill with the rest and I was pressed for time.  I finished the above process later that night.
that works also....Happy New Year
 

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